team

Shaun Presland – Executive Chef

After successfully launching Saké Sydney in 2009, Executive Chef Shaun Presland went back to his Brisbane roots, joining forces with Queensland-based chef Shinichi Maeda to open Saké Brisbane in November 2010.

“From the outset I completely trusted Shinichi to replicate Saké Sydney dishes with integrity, and he’s always had the freedom to add in the flavours he is renowned for,” says Shaun, who consults with Shinichi on all seasonal menu changes. “Shinichi and his team have done a fantastic job since the day Saké Brisbane opened, and picking up a Chef’s Hat is acknowledgement of their dedication.”

Looking ahead, Shaun says Saké customers can expect even more opportunities to learn about food and sake pairing, with Saké Brisbane offering Sake Discovery Sessions, bar menus perfectly matched with original cocktails and exclusive dinners hosted by in-house sake sommeliers.

“The restaurant is continually evolving and I am thrilled that the local community has been so supportive of us,” he adds.

Shinichi Maeda – Head Chef

By bringing his traditional Japanese training and passion for regional produce to his role as Head Chef at Saké Brisbane, Shinichi Maeda says his aim is simply to serve up fresh and vibrant cuisine.

“Our goal is to use as much local produce as possible and I often visit our suppliers and the local fishmongers, vegetable farmers and markets. I work closely with [Executive Chef] Shaun Presland to ensure that the menu stays true to Saké Sydney but has an obvious Queensland flavour,” says the dynamic chef, who enjoys getting involved in community events and is thrilled that Saké Brisbane is wearing a Chef’s Hat.

“I have the backing of a strong team and a fantastic venue,” he adds. “And I just want to make sure everyone loves the food and the relaxed restaurant vibe as much as I do!”

Miriam Gibson - Group Sommelier

“When you start to develop an understanding of sake and shochu varieties, you really appreciate how important the subtle pairing of food and drinks is in Japan,” says Miriam Gibson, who revels in her role as Group Sommelier for Urban Purveyor Group, the parent company behind Saké.

Miriam developed her appreciation of Japanese cuisine and beverages over three years spent at Zuma, one of London’s finest Japanese restaurants. She has since been applying her skills at Saké – in 2011 Miriam launched the Sake Academy at both restaurants and has busy been hosting ‘Sake Discovery Sessions’, the aim being to comprehensively educate guests on sake’s finer points.

“Throughout 2012 we’ll be introducing new sake varieties and hosting exclusive dinners where sake is the hero,” Miriam adds. “By sharing our knowledge, we aim to help keep the tradition of sake appreciation well and truly alive.”

Ashleigh McMillan - Restaurant Manager

Having been involved in Saké Brisbane’s set-up, recruitment and training of staff, Restaurant Manager Ashleigh McMillan says the best thing about her job is that no two days are ever the same. “One day I’ll be working closely with Head Chef Shinichi Maeda, designing menus and organising functions, and the next I’ll be working with our tight-knit team in the thick of an extremely busy service period,” she explains.

Ashleigh also loves being involved in the delivery of outstanding food and sake. “Along with the fact that every dish we serve is a work of art and our sake selection cannot be rivalled, it’s our dynamic team and warm and welcoming atmosphere that really sets us apart.”